Text 5995, 76 rader
Skriven 2011-01-19 05:23:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 558
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Flan
 Categories: Desserts, Citrus, Puddings
      Yield: 8 servings
 
      2 tb Water
  1 1/4 c  Sugar; divided
      8 lg Egg yolks
      4 lg Whole eggs
      2 ts Grated orange zest
      1 c  Fresh orange juice
      1 c  Unsweetened plain almond
           - milk
  1 1/2 ts Orange-flower water
    1/4 ts Salt
 
  Equipment: an 8" - 9" round ceramic or glass baking dish or metal
  cake pan (2 inches deep)
  
  This amazingly creamy nondairy flan has two stealth ingredients:
  almond milk and orange-flower water. The former adds richness but no
  strong almond flavor, which allows the orange juice and zest to
  shine. A smidgen of the latter boosts the fragrance of the fruit, but
  most importantly, it slips in something a little exotic that makes
  this dessert an absolute knockout.
  
  Preheat oven to 325øF with rack in middle.
  
  Bring water and 1/2 cup sugar to a boil in a small heavy sauce pan
  over medium heat, stirring until sugar has dissolved, then wash down
  any sugar crystals from side of pan with a pastry brush dipped in
  cold water. Boil, without stirring, swirling pan occasionally so
  caramel colors evenly, until dark amber. Immediately pour caramel
  into baking dish and tilt to coat bottom (dish will be hot). Cool
  until hardened, 10 to 15 min.
  
  Whisk together remaining ingredients, including remaining 3/4 cup
  sugar (or blend in a blender). Pour custard over caramel.
  
  Bake in a water bath until custard is set 3 inches from edge but still
  wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack
  to cool completely, about 40 minutes (flan will continue to set as it
  cools). Chill until cold, at least 8 hours.
  
  To unmold flan, run a thin knife around edge of dish, then dip dish
  briefly (about 20 seconds) in a pan of very warm water. Invert a
  large platter with a rim over baking dish, then quickly invert to
  turn out flan onto platter (caramel will pour out over and around
  flan). Let stand at room temp
  30 minutes before serving.
  
  Cooks' notes: Flan can be chilled up to 1 day (before unmolding).
  
  by Melissa Roberts
  
  Gourmet | April 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 09 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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